Mary Berry’s Couscous Salad is made with wholemeal couscous, olive oil, boiling vegetable or chicken stock, shelled pistachios, parsley, spring onions, mild piquant baby red peppers, and lemon juice. This delicious Couscous Salad recipe creates a vibrant and flavorful side dish that takes about 23 minutes to prepare and can serve up to 4 people.
This Couscous Salad Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Couscous Salad Ingredients
- 300g (11oz) wholemeal couscous
- 4 tbsp olive oil
- 450ml (15fl oz) boiling vegetable or chicken stock
- 100g (4oz) shelled pistachios
- 1 large bunch of parsley, chopped
- 1 bunch of spring onions, sliced
- 12 mild piquant baby red peppers in oil (from a jar), drained and sliced
- Juice of 1½ lemons
How To Make Mary Berry Couscous Salad
- Prepare the Couscous: Place the couscous in a large bowl, add 1 tablespoon of olive oil, and mix to coat the grains. Pour the boiling stock over the couscous, stir, and cover with cling film. Leave for 10 minutes until soft, then fluff the grains with a fork to separate any clumps.
- Toast the Nuts: Heat a frying pan until hot. Add the pistachios and toast for 2–3 minutes, stirring constantly, until golden brown. Roughly chop the toasted pistachios and add them to the couscous.
- Combine Ingredients: Add the chopped parsley, sliced spring onions, sliced red peppers, lemon juice, and remaining olive oil to the couscous. Season with salt and pepper to taste and stir well.
- Serve: Enjoy the salad either cold or warm.
Recipe Tips:
- Use Fresh Stock: For the best flavor, use freshly boiled vegetable or chicken stock instead of water to cook the couscous.
- Toast Nuts Carefully: Toast the pistachios over medium heat and stir constantly to avoid burning them. They should be golden brown and fragrant.
- Fluff the Couscous: After the couscous has absorbed the stock, fluff it with a fork to prevent clumping and ensure even texture.
- Adjust Lemon Juice: Taste the salad after adding the lemon juice and adjust it according to your preference for tanginess.
- Serve at Room Temperature: This salad is best served at room temperature or slightly warm to enhance the flavors and texture.
What To Serve With Couscous Salad?
This vibrant Couscous Salad pairs well with grilled chicken, roasted vegetables, or a light fish dish. It also can be served alongside pita bread, hummus, or a simple yogurt dip for a tasty lunch or dinner.
How To Store Leftovers Couscous Salad?
- Refrigerate: Cool the leftover Couscous Salad to room temperature before storing it. Place it in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Freezing is not ideal for this salad as it can affect the texture. It’s best to keep it fresh or refrigerated.
How To Reheat Leftovers Couscous Salad?
- In The Microwave: Put the leftover Couscous Salad in a microwave-safe dish and heat for 1-2 minutes, stirring halfway through, until evenly heated.
- On the Stove: To reheat on the stove, use low heat. Place the leftover Couscous Salad in a pan, cover, and heat gently for 4 minutes, stirring occasionally.
Mary Berry Couscous Salad Nutrition Fact
Serving Size: 1 cup (approximately 200g)
- Calories: 270
- Total Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 450mg
- Total Carbohydrate: 26g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 7g
More Mary Berry Recipe:
- Mary Berry Victoria Sandwich
- Mary Berry Vanilla Cheesecake
- Mary Berry Milk Chocolate Cake
- Mary Berry Madeira Cake
- Mary Berry Butterfly Cakes
- Mary Berry Mocha Cake
Mary Berry Couscous Salad
Description
Mary Berry’s Couscous Salad is made with wholemeal couscous, olive oil, boiling vegetable or chicken stock, shelled pistachios, parsley, spring onions, mild piquant baby red peppers, and lemon juice. This delicious Couscous Salad recipe creates a vibrant and flavorful side dish that takes about 23 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Couscous: Place the couscous in a large bowl, add 1 tablespoon of olive oil, and mix to coat the grains. Pour the boiling stock over the couscous, stir, and cover with cling film. Leave for 10 minutes until soft, then fluff the grains with a fork to separate any clumps.
- Toast the Nuts: Heat a frying pan until hot. Add the pistachios and toast for 2–3 minutes, stirring constantly, until golden brown. Roughly chop the toasted pistachios and add them to the couscous.
- Combine Ingredients: Add the chopped parsley, sliced spring onions, sliced red peppers, lemon juice, and remaining olive oil to the couscous. Season with salt and pepper to taste and stir well.
- Serve: Enjoy the salad either cold or warm.
Notes
- Use Fresh Stock: For the best flavor, use freshly boiled vegetable or chicken stock instead of water to cook the couscous.
- Toast Nuts Carefully: Toast the pistachios over medium heat and stir constantly to avoid burning them. They should be golden brown and fragrant.
- Fluff the Couscous: After the couscous has absorbed the stock, fluff it with a fork to prevent clumping and ensure even texture.
- Adjust Lemon Juice: Taste the salad after adding the lemon juice and adjust it according to your preference for tanginess.
- Serve at Room Temperature: This salad is best served at room temperature or slightly warm to enhance the flavors and texture.
Mary Berry Couscous Salad